Why You’ll Love This Recipe

Mini Strawberry Cheesecakes are the perfect blend of rich and creamy cheesecake with a fresh fruity topping. The individual size makes them easy to serve and enjoy, and the sweet strawberry topping adds a beautiful pop of color and flavor. Not only are these cheesecakes simple to make, but they’re also completely customizable—you can switch up the topping with your favorite fruits, or even make them in advance for a stress-free dessert. These mini cheesecakes are sure to become a new favorite in your dessert repertoire.

Ingredients

For the crust:

1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted

For the cheesecake filling:

2 cups cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream

For the strawberry topping:

1 1/2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 teaspoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: Preheat your oven to 325°F (163°C). In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin tin cup (lined with paper liners). Press down gently to form a firm crust. Bake for 5 minutes, then remove from the oven and set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Add the eggs, one at a time, beating well after each addition. Finally, fold in the sour cream and mix until the filling is smooth and well combined.
Assemble the cheesecakes: Spoon the cheesecake filling over the pre-baked crusts, filling each muffin cup about 3/4 of the way full. Bake the mini cheesecakes for 18-20 minutes, or until the centers are set and a toothpick inserted into the center comes out clean. Allow the cheesecakes to cool completely in the tin, then refrigerate for at least 2 hours, or until chilled.
Make the strawberry topping: While the cheesecakes are chilling, prepare the strawberry topping. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries are soft and the mixture has thickened slightly. Remove from heat and let it cool completely.
Top the cheesecakes: Once the cheesecakes are fully chilled, spoon the cooled strawberry topping over the center of each cheesecake. Serve and enjoy!

Servings and Timing

Servings: 12 mini cheesecakes
Total time: 25 minutes of preparation, plus 2-3 hours to chill
Active time: 25 minutes

Variations

Other fruit toppings: Swap the strawberries for other berries like blueberries, raspberries, or blackberries. You can also use fresh fruit like mango or kiwi for a tropical twist.
No-bake version: For a no-bake option, make the filling with whipped cream cheese and fold in whipped heavy cream instead of baking it.
Chocolate drizzle: For added decadence, drizzle melted chocolate or caramel sauce over the strawberry topping for an extra layer of flavor.

Storage/Reheating

Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
Freezing: These cheesecakes freeze well. To freeze, place the cheesecakes in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag. Thaw in the refrigerator before serving.

FAQs

Can I make the cheesecake filling without sour cream?

Yes, you can replace the sour cream with more cream cheese or Greek yogurt, although the texture and flavor may be slightly different.

Can I use a regular cheesecake pan instead of muffin tins?

Yes, you can use a regular 9-inch cheesecake pan, but the baking time will need to be adjusted. Bake the cheesecake for about 30-35 minutes, or until set. You may also need to cut it into slices instead of serving individual portions.

Can I use store-bought strawberry jam instead of fresh strawberries?

Yes, you can use strawberry jam or preserves if you want a quicker topping, but fresh strawberries give a fresher, more natural flavor.

How do I prevent the crust from sticking to the pan?

Using muffin liners or greasing the muffin tin well should prevent the crust from sticking. If needed, a thin layer of cooking spray can help.

How long do these mini cheesecakes last in the fridge?

They will last up to 4 days in the refrigerator when stored in an airtight container.

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes are perfect for making ahead. Prepare them the day before and store them in the fridge until ready to serve.

Can I make the strawberry topping ahead of time?

Yes, you can make the strawberry topping ahead of time and store it in the refrigerator for 1-2 days. Just let it cool completely before topping the cheesecakes.

Can I use frozen strawberries for the topping?

Frozen strawberries will work, but you may need to cook them for a little longer to achieve the desired consistency.

Can I use a different type of crust?

Yes, you can use crushed cookies like Oreos, graham crackers, or even crushed nuts for the crust, depending on your preference.

Can I make these mini cheesecakes without a muffin tin?

If you don’t have a muffin tin, you can use a mini cheesecake pan or even regular cupcake liners set in a baking dish. Just adjust the baking time accordingly.

Conclusion

Mini Strawberry Cheesecakes are the perfect treat for anyone who loves a creamy, indulgent dessert with a fresh twist. With their individual size, they’re perfect for serving at parties or as a sweet, personal indulgence. The combination of the smooth cheesecake filling, buttery graham cracker crust, and the sweet, juicy strawberry topping creates a dessert that’s sure to impress. Whether for a special occasion or just a weekend treat, these mini cheesecakes are sure to be a crowd favorite!

Mini Strawberry Cheesecakes

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Mini Strawberry Cheesecakes are creamy, rich cheesecakes topped with fresh, sweet strawberries, making them the perfect bite-sized dessert for any occasion.

Author: Laura
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2-3 hours 45 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin tin cup (lined with paper liners). Press down gently to form a firm crust. Bake for 5 minutes, then remove from the oven and set aside to cool.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix until combined. Add the eggs, one at a time, beating well after each addition. Finally, fold in the sour cream and mix until the filling is smooth and well combined.
Assemble the cheesecakes: Spoon the cheesecake filling over the pre-baked crusts, filling each muffin cup about 3/4 of the way full. Bake the mini cheesecakes for 18-20 minutes, or until the centers are set and a toothpick inserted into the center comes out clean. Allow the cheesecakes to cool completely in the tin, then refrigerate for at least 2 hours, or until chilled.
Make the strawberry topping: While the cheesecakes are chilling, prepare the strawberry topping. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries are soft and the mixture has thickened slightly. Remove from heat and let it cool completely.
Top the cheesecakes: Once the cheesecakes are fully chilled, spoon the cooled strawberry topping over the center of each cheesecake. Serve and enjoy!

Notes

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
Freezing: These cheesecakes freeze well. To freeze, place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag. Thaw in the refrigerator before serving.
For a different crust, try crushed Oreos, nuts, or even a shortbread cookie crust.
If you don’t have muffin tins, you can use a mini cheesecake pan or cupcake liners set in a baking dish.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 230
Sugar: 21g
Sodium: 190mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg